Cook noodles in a large pot of salted boiling water, al dente. Drain, then set aside.Whisk soy sauce, chicken broth, and red chili pepper flakes in a small bowl.Season chicken with salt & pepper. Heat an electric wok, a stovetop wok or large fry pan to 375 degrees, add 2 Tablespoons of oil. Then add chicken and cook until no longer pink in the center. Remove and set aside.

Heat another 2 tablespoons oil in the wok: add carrots and celery. Sauté until slightly tender. Add remainder of oil; add mushrooms, broccoli, and green onion. Cook until vegetables are tender, about 3-5 minutes. Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well until all ingredients are coated with sauce and hot; about 1 minute-- serve.

For parve version, omit chicken and substitute vegetarian broth for chicken broth.For meat version, use left over steak, cut in strips